Piquette

Taste / Feel: Your favorite fizzy water / the memory of your favorite Marigny wine / watermelon / tart raspberry / floating the river / reading in the sun / catching up for hours and remembering the entire conversation Story: When wine is too much, and water is too little, there is Piquette. This "Wine Like Beverage" is made by re-fermenting the grape skins and stems after they are pressed, resulting in a highly-drinkable low-alcohol beverage that has been around since the dawn of time, but is experiencing a revival in the states in large part due to the efforts of our friends Wild Arc Farm in NY. Our take on Piquette was made by filling fermentations bins with pressed pomace (the leftover grape stuff I mentioned above) + water and giving that combo a few days of maceration on skins. After the liquid seemed to taste about right, it was drained to tank and the pomace was re-pressed into that same tank. A small amount of underripe Pinot Gris juice was added to help adjust the acidity and general chemistry. This liquid was racked twice, crossflow filtered and professionally bottled with CO2 added. The result is a crisp, clean drink that straddles the line of many of our favorite things (flavored fizzy water, beer, hard seltzer), while being completely unique and unto itself. Open at lunch, at the park, in the sun, by the river, or wherever you'd like a drink but don't want to imbibe too much. And yes, we're sorry in advance that we don't have oceans of the stuff...but we're working on that ;-) Fermentation: Pomace and water fermented in an open top fermentation bin and moved to a stainless steel VC tank after pressing. This “Wine Like Beverage” was racked to a Flextank egg post dryness and filtered back to stainless steel for bottling. Chemistry: Forthcoming